Chris' Recipes

Creamy Polenta with Mascarpone

Written By: Chris
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Jan•
09•14

Polenta has become a pretty regular go to at our house. In its classic presentation, polenta is served creamy, with meat sauce or vegetables, which is how I first tried it. Bill and I have really have grown to enjoy this creamy, delicious, elegant “mush” made by cooking cornmeal in a flavorful stock. I have learned to mix it with varieties of cheese simply to change things up. You see polenta now on the fanciest restaurant menus, usually served as an accompaniment to meat and fish. I’ve served it hot and runny from the pot, as well as cooled and sliced, grilled, or pan-seared. It’s a perfect side because it can be topped with any number of sauces or vegetable ragouts. Polenta is good for you too because it’s an excellent source of iron, magnesium, phosphorus, zinc and vitamin B6. We think it is a savory side and blended with the creaminess of mascarpone cheese (an Italian cheese made from cream) is to die for! It paired perfectly with the rack of lamb I recently prepared.

In a deep pan, heat stock to a boil and gradually stir in grits. Cover and reduce to a simmer. Stir frequently for about 30 minutes or so. The package recommends a long-handled wooden spoon because the Polenta will spit and splatter and could cause burns.

Lower the heat to a low simmer, add the butter and chicken flavor allow the polenta to cook, stirring occasionally, for 30 minutes.

Finish by stirring in the mascarpone cheese and salt to taste. Stir and fluff.